This recipe looks great, the carrots are beautiful and sounds like they taste yummy too. Thank you for sharing, will have to look into that book as well.
Tiffany, I flinched each time you tapped the spoon on the jar to get the garlic in the jar. I know it's only a measuring spoon but it still runs the risk of chipping the glass (ask me how I know 🥴). Even knowing this I catch myself doing it still. Ok, now back to the video....
Genuine question Linda, not trolling at all, aren’t the guidelines for safe canning specifically designed and tested to kill botulism? So why would it matter? If you’re peeling the veggies you are touching the unpeeled and peeled spots so if that bacteria is present on the peels it would automatically be transferred to the peeled area so to me that reasoning doesn’t make sense.
@@Annabananascakes when I’m done peeling my root vegetables I then rinse them before putting in jars. Non peeled vegetables no matter how much you scrub them there are tiny pockets dirt still may be and have the potential botulism spores. If National Center for Home Food is where this information is. I understand your logic. I used to leave potato peeling on but I have made the decision to not take the risk. Questioning is good. I am a question asker. I need to know the why. 🙂
@@Annabananascakes The testing determined the time and pressure needed to kill what's called the "expected bacterial load " which is the amount of spores that would reasonably be expected to be present in foods prepped according to the directions. If you don't prepare the foods according to the directions, including washing and peeling, you leave a lot more spores in the jars than the expected amount. The tested times may not be enough. Especially since little crevices on/in the skin surfaces can help to shield those spores from the circulating hot liquid during
@@Annabananascakes Bacterial load peeling removes bacterial load to reduce it and removes the nooks and crannies where they can hide and be protected. When peeling root vegetables they are supposed to be washed first to help reduce the load then peeled to further reduce any transfer from hand to freshly peeled will be minuscule in comparison to not peeling and some recipes have you wash again to remove that potential transfer. Think of processing like being on Mount Everest during a blizzard and the people are the microbes. 1 person will likely freeze to death but a group of people have a higher chance of survival, For safe processing the process is designed with peeling and low microbial count having a higher count increases the chance of microbial survival leading to unsafe food. Without testing with the high count it is unknown how much longer processing is needed to reach lethality and sterilization in the jar
This recipe looks great, the carrots are beautiful and sounds like they taste yummy too. Thank you for sharing, will have to look into that book as well.
Thank you, you're a life saver.
You're welcome! Thank you for watching!
Love pickled carrots!
Awesome
What a pretty jar! I ordered the book from your link.
Awesome! Thank you!
Tiffany, I flinched each time you tapped the spoon on the jar to get the garlic in the jar. I know it's only a measuring spoon but it still runs the risk of chipping the glass (ask me how I know 🥴). Even knowing this I catch myself doing it still. Ok, now back to the video....
I know! I thought that I should have taken that out during editing but I left it in… real life 😜
💙
Hello! All root vegetables need to be peeled..😀 (possible botulism)
Yes ma’am 💜
Genuine question Linda, not trolling at all, aren’t the guidelines for safe canning specifically designed and tested to kill botulism? So why would it matter? If you’re peeling the veggies you are touching the unpeeled and peeled spots so if that bacteria is present on the peels it would automatically be transferred to the peeled area so to me that reasoning doesn’t make sense.
@@Annabananascakes when I’m done peeling my root vegetables I then rinse them before putting in jars. Non peeled vegetables no matter how much you scrub them there are tiny pockets dirt still may be and have the potential botulism spores. If National Center for Home Food is where this information is. I understand your logic. I used to leave potato peeling on but I have made the decision to not take the risk. Questioning is good. I am a question asker. I need to know the why. 🙂
@@Annabananascakes The testing determined the time and pressure needed to kill what's called the "expected bacterial load " which is the amount of spores that would reasonably be expected to be present in foods prepped according to the directions. If you don't prepare the foods according to the directions, including washing and peeling, you leave a lot more spores in the jars than the expected amount. The tested times may not be enough. Especially since little crevices on/in the skin surfaces can help to shield those spores from the circulating hot liquid during
@@Annabananascakes Bacterial load peeling removes bacterial load to reduce it and removes the nooks and crannies where they can hide and be protected.
When peeling root vegetables they are supposed to be washed first to help reduce the load then peeled to further reduce any transfer from hand to freshly peeled will be minuscule in comparison to not peeling and some recipes have you wash again to remove that potential transfer.
Think of processing like being on Mount Everest during a blizzard and the people are the microbes. 1 person will likely freeze to death but a group of people have a higher chance of survival, For safe processing the process is designed with peeling and low microbial count having a higher count increases the chance of microbial survival leading to unsafe food. Without testing with the high count it is unknown how much longer processing is needed to reach lethality and sterilization in the jar
Are they crunchy at all ?
Yes Ma'am!!! 💜
@ thank you